Ho Siew Choo, Goh Kok Ming, Chong Hui Theng, Fasha and Shafi
IMK 221 CURRENT INNOVATION IN FOOD INGREDIENTS
CURRENT INNOVATION IN FOOD INGREDIENTS
Sesame proteins point to reduced milk cheese-Effect of sesame protein isolate in partial replacement of milk protein on the rheological, textural and microstructural characteristics of fresh cheese.The milk protein content of soft cheese may be reduced using sesame proteins, and tap into local tastes in China's booming dairy segment.Cheese formulated with a medium level of sesame protein isolate showed the best overall characteristics, with low or high levels of sesame protein producing hard, gummy cheese, or cheese with a poor texture, respectively.Researchers from the Agricultural University of China in Beijing and Missouri State University report their findings in the International Journal of Food Science & Technology.“The possible utilisation of sesame protein in cheese is a rather new consideration, which could benefit the nutritional and ingredient diversity of cheeses and integrate a traditional protein resource into the recently introduced cheese consumption in China,” stated the researchers.
Ho Siew Choo, Goh Kok Ming, Chong Hui Theng, Fasha and Shafi
IMK 221 CURRENT INNOVATION IN FOOD INGREDIENTS
CURRENT INNOVATION IN FOOD INGREDIENTS
Sesame proteins point to reduced milk cheese-Effect of sesame protein isolate in partial replacement of milk protein on the rheological, textural and microstructural characteristics of fresh cheese.The milk protein content of soft cheese may be reduced using sesame proteins, and tap into local tastes in China's booming dairy segment.Cheese formulated with a medium level of sesame protein isolate showed the best overall characteristics, with low or high levels of sesame protein producing hard, gummy cheese, or cheese with a poor texture, respectively.Researchers from the Agricultural University of China in Beijing and Missouri State University report their findings in the International Journal of Food Science & Technology.“The possible utilisation of sesame protein in cheese is a rather new consideration, which could benefit the nutritional and ingredient diversity of cheeses and integrate a traditional protein resource into the recently introduced cheese consumption in China,” stated the researchers.